Lemon juice bioactivity in vitro increased with lactic acid fermentation

Autor:	Cheng-Yu Hsieh, Shu-Ling Hsieh, Jhih-Ying Ciou, Yu-Wen Huang, Jie-Yin Leang, Min-Hung Chen, Chih-Yao Hou
Jazyk:	angličtina
Rok vydání:	2021
Předmět:	lemon-fermented product lactic acid fermentation antioxidant capacity Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Zdroj:	International Journal of Food Properties, Vol 24, Iss 1, Pp 28-40 (2021)
Druh dokumentu:	article
ISSN:	1094-2912 1532-2386 10942912
DOI:	10.1080/10942912.2020.1861008
Popis:	This study compares the antioxidant capacity of non-sterilized lemon product (NLFP) and sterilized lemon fermented product (LFP). After gastrointestinal simulation reaction, the antioxidant capacity decreased by 50% in lemon juice (LJ), 30%–40% in NLFP, and 40% in LFP respectively. For the bioactive ingredients, sterilized LFP had a polyphenol of 25.8 mg GAE/mL, ascorbic acid of 55.2 mg/mL, and flavonoids of 75.2 mg/L, which were higher than LJ. NLFP and LFP effectively increased the activity of Glutathione Peroxidase (GPx), superoxide dismutase (SOD), catalase (CAT) and mitochondrial membrane potential, reduced the reactive oxygen species (ROS) content. The results in this study indicate that LJ with lactic acid fermentation can increase biologically active ingredients and antioxidant capacity which is important for future development.
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/8f6d2ef2f8f4488cbd9bf3629dfa4167 Zobrazit plný text záznamu View record in DOAJ Plný text ve formátu PDF Plný text ve formátu HTML
Nepřihlášeným uživatelům se plný text nezobrazuje	K zobrazení výsledku je třeba se přihlásit.